In Quebec, sometimes it felt like everything was called a galette, so they’re often on my mind. All it really is a sort of free form tart: filled with pretty much anything you like. That means it’s really quite simple to assemble and highly adaptable! I was hoping for something very savoury, dark and meaty, something that was has a certain wow factor when it comes to presentation.

What it is is a creamy, savoury cremini mushroom and leek filling, topped with thinly sliced potatoes and fried king oyster mushroom slices all wrapped in a pastry package. This is fantastic because it’s full of umami flavour, but it’s not a pale imitation of anything. I’ve kept the seasonings really simple to make sure it goes splendidly with all the holiday sides you love, so go ahead and make this your main holiday dish! You can make it one large galette, or if you’d rather make smaller ones for individual servings, go ahead! Maybe if you want to save yourself some time, use storebought pastry (puff or otherwise). My tips for better gluten-free pastry can be found here, along with my pate brisee recipe.

In a large skillet, heat the non-dairy margarine and olive oil over medium high heat. Add the mushrooms in small batches and allow them to brown. Pushing the already browned mushrooms to the side, allow all the mushrooms to brown before adding the leeks, sage, rosemary, salt and pepper. Lower the heat to medium and sautee until the leeks have started to soften. Sprinkle with the flour and mix to coat the mushrooms and leeks. Add the white wine and stock and stir continuously until the mixture comes to a boil. Lower the heat and simmer until it has thickened. Set aside to cool.

Bring a medium pot of well salted water to a boil and blanch the potato slices. Drain and drizzle with about a teaspoon of olive oil, tossing to combine. In a skillet, heat the remaining olive oil and brown each side of the sliced king oyster mushrooms. Finish with salt and pepper. Set aside until you’re ready to assemble.

Preheat oven to 400 F. Roll out your chilled pastry to the correct size and place on a parchment lined baking sheet. Place the mushroom and leek filling in the middle of the square. Top with the potato slices and King Oyster mushrooms in concentric circles, or whatever design you like. Fold the pastry over itself in a circle, until the whole square has been folded up. Brush the outside with a little unsweetened non-dairy milk. Bake for about 40 minutes, until the pastry has achieved a lovely golden-brown hue and the potatoes have started to brown. Serve hot, with gravy and stuffing and whatever else you like.

About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

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